Author: Alexandra Gaev Pitta ‘mpigliata Making the Dough First we measured out a ¼ cup of sugar, 2-¼ cups of cake flour, and ¾ teaspoon…
Month: February 2018
Author: CarolAnn Miller Today Jake and I made Pitta ‘Mpigliata. We started with making the filling which consisted of chopped walnuts, chopped dried cranberries, sugar,…
Author: Elise Miwa This week’s project was ciabatta! We began by making the biga, or sponge. We combined flour, rapid rise yeast, and water in a bowl and…
Author: Samuel Wolf This week, Alexandra and I made Ciabatta in Kitchen Chemistry. It took a long time, but in the end, we made some…
Author: Elise Miwa Simply Balanced Apricot Fruit Strips I chose these Simply Balanced fruit strips because I bought a mixed pack of them a while ago…
Author: Brooke Cohen I chose Smartfood White Cheddar Popcorn because it is my favorite snack and I eat it almost every day! It also has…
Author: Brooke Cohen Ciabatta-bout It: The Hole Story It’s week two here in the Kitchen Chemistry lab! This week, we have made ciabatta bread that…
Author: Katrina Voorman One of my favorite foods is S’mores Poptarts. Here is the nutrition label for it: S’mores poptarts have been my go-to…
Author: Van Hoang MY ULTIMATE CHEESE WAFER We all do it. A snack might often sound better than an actual meal. I have to…
Author: Alexandra Gaev I chose Tostitos Multigrain Scoops because it reminds me of watching baseball and football games with my family. We would have scoops,…